INSPECTION REPORT Health Protection YTAN-ACFTDH

PREMISES NAME Namoo Sushi		Tel: (604) 949-1017 Fax:
PREMISES ADDRESS 101 - 3003 St Johns St Port Moody, BC V3H 2C4		INSPECTION DATE August 2, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kyung Hee Kim		NEXT INSPECTION DATE August 04, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher had less than 50ppm chlorine detected after final rinse. Corrective Action(s): After using dishwasher to wash dishes, manually sanitize all dishes in 2-compartment sink using bleach solution of 100 ppm and allow dishes to air-dry. Adjust sanitizer pump to dispense 50-100 ppm chlorine on each cycle. Staff called dishwasher company at time of inspection. Correct by: Aug. 4, 2016 Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink in main kitchen was not equipped with paper towel. Corrective Action(s): Please ensure paper towel is always available at all handwashing sinks to facilitate proper hand-drying. Staff moved paper towel closer to handwashing sink at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Biofilm build-up observed inside bin and reservoir of ice machine. Corrective Action(s): Ensure to wash and scrub all components of ice machine more regularly to prevent contamination of ice. Staff began cleaning and sanitizing ice machine at time of inspection. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- Bleach sanitizer used for surfaces was slightly too strong; add 1 tsp bleach to 1 L of water for proper concentrations - All coolers were measured to be at or below 4C - All freezers were measured to be at or below -18C - Hot holding available at >64C - Good separation of raw and ready-to-eat foods - No signs of pests noted